Coco Peanut Butter Chip Cheesecake!

Take 1 1/4 cup graham cracker crumbs

1/3 cup butter, melted

1/3 cup cocoa

1/3 cup sugar

Combine and press into the bottom of a greased springform pan. Set aside.

Take 3 packages of softened cream cheese (8 ounce) and combine with 1 1/2 cups sugar.

Beat sugar and cream cheese well. Add 4 eggs and 2 tsp vanilla. Beat until combined.

Add 1 2/3 cup Reese's peanut butter chips.

Fold in peanut butter chips gently

Pour over prepared crust and pop into a 350 degree oven for 50 to 55 minutes.

Remove from oven and cool for 30 minutes. With a knife, loosen cheesecake from the side of the pan. Cool completely.

When completely cool, remove side of pan, and get ready to make the chocolate drizzle.

For the chocolate drizzle: Melt 3/4 cup semi-sweet chocolate chips and 1 Tbsp shortening in microwave on high for 30 to 45 seconds or until smooth when stirred. Drizzle chocolate until you're satisfied or it's completely covered. Pop into the fridge to set for several hours.

Your bum will thank me.

Fall things that make me happy!

I love the Fall season.

The weather, the leafs, Halloween & Thanksgiving, haunted houses, warm clothes, tail gating, Football, Chili, Chocolate and Slow Cookers.... Just to name a few.

This is a great tail gating recipe.

So easy, yummy and it will keep you super warm!

Chili with Chocolate

1 pound ground beef

1 chopped onion

2 minced garlic cloves

1 can diced tomatoes

1 can chili beans in spicy sauce

2 TBLS chili powder

2 TBLS grated semisweet baking chocolate

1/2 TSP salt and pepper

1/2 TSP hot sauce

Slow Cooker Directions

1. Brown beef, onion and garlic 6-8 minutes in a large skillet over medium-high heat.

2. Transfer beef mixture to slow cooker. Add tomatoes with juice, beans with sauce, chili powder and chocolate; mix well.

3. Cover; cook on LOW 5 to 6 hours. Add salt, pepper and hot sauce during last hour of cooking.

Top it off with shredded cheese.

Here is our "Little Monster" Lexi in her Halloween costume.

At the game! GRRRRR